Black gold mooncakes attract numerous food enthusiasts with their unique flavor. To make this mooncake, you need to prepare 130 grams of invert syrup, 40 grams of peanut oil, and 4 grams of lye water as the base, thoroughly mix these ingredients evenly. Next, pour the mixture into the flour, knead patiently to form a smooth dough, then let it rest for about half an hour to allow the dough to relax fully.
The next step is to make the pastry and fillings separately: each pastry portion weighs 20 grams, while the filling is 30 grams. Gently flatten the pastry, carefully wrap it around the filling, skillfully roll it into a round ball with your fingers, then gently flatten it. The newly added Ruyi and Lion Dance molds this year add fun to this process, using them for shaping gives the black gold mooncakes a unique appearance.
After shaping the mooncakes, lightly spray a small amount of water mist on the surface, then place them in a preheated oven at 180°C for about 8 minutes to ensure the mooncakes’ shape is set. After the semi-finished product is out of the oven, brush the surface lightly with egg yolk mixed with water in a 1:1 ratio, then return it to the oven, adjust the temperature to 160°C, and continue baking for 10 minutes until the mooncake surface shows an enticing golden color.
After a night of oil-retaining process, the mooncake pastry of black gold mooncakes will become softer and more flavorful. It is worth mentioning that the lion dance molds create mooncakes that are not only delicious but also visually striking, providing a dual enjoyment of both sight and taste. Homemade mooncake fillings are full and delicate, not greasy, making them a rare delicious delicacy during the festival.
